"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Raspberry Vinaigrette Recipe

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This recipe for Raspberry Vinaigrette, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Devenie Boyer
Added: Friday, February 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. thawed apple juice concentrate
3 T. raspberry vinegar
3 T. water
2 T. powdered fruit pectin
2 T. olive oil
2 T. dijon mustard
1 T. chopped fresh thyme or 1/2 t. dried thyme
1/4 t. pepper

Directions:
Directions:
In a small bowl, combine the apple juice, vinegar, water and pectin. Whisk until the pectin dissolves about one minute. Add oil, mustard, thyme and pepper. Mix well. Refrigerate at least one hour. Pectin will thicken dressing slightly.

 

 

 

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